Are you as crazy about Brussels sprouts as I am? I love these compact globes of wonder. They can be prepared in so many delectable ways. I especially love them roasted (any vegetable benefits from roasting!) but they are amazing in salads, too, like this shaved Brussels sprouts salad. How long it takes: 15 minutes Equipment you’ll need: knife or food processor, large bowl, whisk, spoon Servings: 6 We were at the farmers’ market the other day and I just had to buy Brussels sprouts still on the stalk. It’s really kind of funny how they grow, especially if you’re used to buying them in a little mesh bag. Brussels sprouts are a powerhouse nutritionally too. A cruciferous vegetable, in the same family as cabbage and broccoli, Brussels sprouts are low in calories, and high in nutrients, antioxidants, and fiber. Enjoy a delicious Brussels sprouts salad and do your body a favor, all at the same time!
About this Brussels sprouts salad
A Brussels sprouts salad is a snap to make. You can whisk the homemade vinaigrette right in a big bowl, add the sprouts and grapes, stir it up, then top with shaved Parmesan and fresh chopped parsley. So easy! Continue the grape theme and serve this salad with pork tenderloin with port wine sauce and roasted grapes. The roasted grapes are so amazing! I’ll run you through the recipe here and give you lots of extra tips.
What you’ll need
Make It Your Own
This salad is easy to customize. Simply add or substitute what you like best or what you happen to have in the house. Use coleslaw mix instead of Brussels sprouts. Make it with apples, or nuts, or green grapes. Jazz it up with bacon! Take a look at my list of possible add-ins:
Sliced apples or pears: Granny Smith, Honeycrisp or any firm apple; try Anjou pears. Dried fruit: Dried cranberries, golden raisins, or dried cherries Nuts: Toasted pecans, almond slices, or toasted walnuts More veggies: Sliced celery or red onions Cheese: Blue cheese, gorgonzola, or goat cheese instead of Parmesan Bacon, cooked and crumbled (try baked bacon or air fryer bacon) Pomegranate seeds (arils) are beautiful in this salad! Try a lemon Parmesan dressing. Simply zest a lemon over the Brussels sprouts, and then juice the lemon. Whisk the lemon juice into the dressing, omitting the white wine vinegar. If desired, increase the amount of honey to two teaspoons. Stir in ¼ cup finely shredded Parmesan cheese instead of shaved Parmesan.
Make-Ahead Ideas
Stir together the Brussels sprouts and vinaigrette, cover, and store in the fridge for up to 2 hours before serving. When ready to serve, add grapes, Parmesan and parsley. If desired, shave ahead of time! Shave the Brussels sprouts up to two days in advance and store in a zip top bag. Do the same with the Parmesan cheese.
Storage Tips
Leftover salad can be stored, tightly covered, for up to 2 days in the fridge. The salad will lose some of its crispness but it’s still really tasty. The red grapes will turn the salad a little pink, too (substitute green grapes if you prefer).
More Brussels sprouts!
These little green spheres can be prepared in lots of ways: roasted, air fried, baked, shredded, or blanched. Try:
Cheesy Brussels Sprouts au Gratin Best Roasted Brussels Sprouts with Maple & Cayenne Air Fryer Brussels Sprouts Brussels Sprouts Salad with Crispy Chickpeas Roasted Brussels Sprouts Recipe with Asiago Brussels Sprouts Salad with Apples and Cranberries Smoked Paprika and Shallot Brussels Sprouts Pasta with Shrimp, Brussels Sprouts, & Wine Sauce Brussels Sprouts with Pancetta {Guest Post}
Quick-Start Guide!
